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Nicola Potato Gnocchi by Chef Adrian Richardson, LaLuna Bistro

A lovely couple we know are in the process of ‘adopting’ a British Shorthair. I did not realise that cat adoption was such serious business.  To find their dream chubby cheeked kitten our friends are rigorously vetting cat breeders and feline family trees. So far they have touched base with about 10 different breeders. Despite being dog people, The Brooding Architect and I met up with our friends at the Royal Melbourne Show, so that they could do some more breeder stalking at the ‘Pat a Cat’ Pavilion and I could do some eating.

British Shorthair Judging

After watching the British Shorthair judging we made our way to the Grand Pavilion. The Grand Pavilion showcases dairy, beer, wine, confectionery, meat, fresh fruit and vegetables, grains, fine foods, honey and preserves, cakes and sweets, general food industries and much more. The Grand Pavilion also features the Great Tasting Experience Stage with daily cooking demonstrations starring celebrity chefs and wine, beer and coffee master classes.

We were lucky enough to catch Adrian Richardson’s gnocchi demonstration.  Adrian is the Head Chef at LaLuna Bistro. Adrian has a fantastic crop of red hair, as well as a fantastic sense of humor – definitely not a ‘Gordon Ramsey’ style celebrity chef.

Adrian Richardson - Making gnocchi look easy.

Adrian made a potato gnocchi with gorgeous, yellow fleshed Nicola potatoes. Steam the potatoes in their skin to ensure a light, fluffy pasta.

Nicola Potatoes
Work in progress.

The gnocchi was topped with a simple cream, mushroom and thyme sauce, liberally seasoned with shitloads of pink salt flakes and stacks of butter for extra deliciousness. The crowning glory was the shavings of truffle infused pecorino cheese on top. This cheese made a simple dish amazingly good.

A great mix of seasonal mushrooms - The long skinny ones are Enoki mushrooms.

Adrian made it look so easy, I can’t wait to try it at home. If you also want to play at home, the recipe is set out below.

The finished product
Gnocchi up close

Nicola Potato Gnocchi by Chef Adrian Richardson, LaLuna Bistro


  • 1 kg Nicola potatoes (washed, not peeled)
  • 1 free range egg
  • 250g (approx) plain flour
  • 1 pinch salt


  1. Place the potatoes in a pot of cold water, bring to the boil and simmer until cooked.
  2. Strain potatoes and peel while still hot. You may need to hold the potatoes in a teatowel if too hot to handle.
  3. With a Mouli or potato masher, mash potatoes onto bench.
  4. Add flour, salt and egg.
  5. Mix gently until just combined and the dough is slightly springy. Do not heavily knead the dough!
  6. Divide the dough into into 6 even pieces – roll into long cigar shapes.
  7. Cut cigars into 3 cm lengths – roll on patterned block, grater or fork.
  8. To cook, gently place the gnocchi into a large pot of boiling salted water and stir gently.
  9. The gnocchi will be cooked when it floats to the top.
  10. Remove the gnocchi from the pot and add to the desired sauce

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